Italian · Dinner

Keladam's Beef Pasta

Name: Keladam's Beef Pasta
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 500 g Lean Steak; 300 g Rigatoni pasta; 4 cloves Garlic; 3 pcs Shallot; 250 ml Beef stock; 200 ml Heavy Cream; 30 g Butter; Parsley; 1 tbsp Cooking oil; Salt; Black pepper

Creamy beef rigatoni with seared steak cubes, garlic, shallots, beef broth, and parsley. It works well for cooking ahead and portioning later.

4

Servings

25 min

Cook time

682

Calories

40 g

Protein

Plan this recipe

Ingredients

11 items

Servings

4

500 g Lean Steak
cut into bite-sized cubes
300 g Rigatoni pasta
4 cloves Garlic
minced
3 pcs Shallot
finely diced
250 ml Beef stock
200 ml Heavy Cream
30 g Butter
cubes
Parsley
chopped
1 tbsp Cooking oil
for frying
Salt
to taste
Black pepper
to taste

Required equipment

Stovetop

Send to shopping list

Instructions

13 steps

1
Cut 500 g Lean Steak into bite-sized cubes.
2
Mince 4 cloves Garlic and finely dice the 3 pcs Shallot.
3
Heat 1 tbsp Cooking oil in a large pan.
4
Sear the Lean Steak cubes until well browned, then remove them from the pan.
5
Cook 300 g Rigatoni pasta in salted water until al dente, reserving some pasta water before draining.
6
Add the Garlic, Shallot, and 30 g Butter to the same pan over low heat and sauté until softened.
7
Deglaze the pan with 250 ml Beef stock.
8
Stir in 200 ml Heavy Cream.
9
Season the sauce with Salt and Black pepper.
10
Add the Rigatoni pasta to the sauce.
11
Stir in a splash of reserved pasta water until the sauce coats the pasta.
12
Return the Lean Steak to the pan and toss everything together.
13
Finish with chopped Parsley.